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Not in a bad way…just that it’s been so long since I purposely ate meat (aside from previously mentioned exceptions) that it’s become such a normal part of my life.

So many would argue that being a vegetarian complicates things, but I would say it’s the exact opposite. In fact, I would advocate vegetarianism not only as a lifestyle choice, but also a time management skill.

For example, the hemming and hawing that comes with a full restaurant menu of options can be time consuming for those with little patience or those on the run. But us vegetarians? We know there are only a handful of meatless options on most menus — indecision begone! Saves time and frustration.

Or how about shopping at the supermarket? Just think about how much time is saved by not having to stand in line at the deli counter or venture into the vast wasteland of the butchery section. I betcha my weekly shopping trips average about 10 minutes shorter than most carnivore’s; that means in a year I save roughly 520 minutes. Yep, while you’re stuck in the meat aisle contemplating sirloin cuts, I will have built up enough time to watch all three Lord of the Rings movies…extended editions!

Le boyfriend has spent his entire life as a vegetarian. Can you imagine how much free time he’s built up?! Crazy stuff!

In addition to the time management solutionz, there are plenty of pluses to knowing a lifelong vegetarian, like having a massive arsenal of tried and tested veggie versions of meaty foods.

This recipe for lentil stroganoff comes from le boyfriend’s padre, who hasn’t eaten meat in 35 years. 35 years!!! I haven’t done anything for 35 years…

And anyone who managed to get through the 70s living on rice, beans, and tofu sure earns some stripes in my book. In fact, it was during the 70s that he developed this recipe, which has become his most requested over subsequent decades.

I’ve never had beef stroganoff, but I can’t imagine that this shizz doesn’t do it 100% justice (in half the time, I might add…yeah, that’s right, time management, fo’ the win!).

Le Boyfriend’s Padre’s Lentil Stroganoff

2 cups lentils

2 tbsp olive oil

1 red onion, chopped

2 cloves garlic, finely minced

10 ounces mixed mushrooms, roughly chopped

1 1/2 tbsp paprika

salt and pepper

2 tbsp brandy or dry white wine

1 cup sour cream

Cooked egg noodles, for serving

Bring a large pot of water to a boil. Add the lentils and cook, covered, for about 25 minutes.

Drain and rinse the lentils and set aside.

Heat the olive oil in a wide skillet over medium high. Add the garlic and onion and cook until soft, about 5 minutes.

Add the mushrooms, paprika, and a few pinches of salt and cook, stirring, another 3-5 minutes, until the mushrooms are browning and soft.

Stir in the lentils, parsley, and brandy and cook, stirring, for a few minutes. Turn the heat down to low and stir in the sour cream, cooking just until heated through. Taste and adjust seasonings, then serve over egg noodles.